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Vanilla Coconut Cupcakes with Lemon Frosting (nut free, grain free, gluten free, refined sugar free, dairy free)



12 portion(s)


  • 60 g Coconut Flour
  • 6 eggs
  • 45 g coconut oil
  • 80 g Rice malt syrup
  • 40 g coconut milk
  • 1.5 tsp vanilla extract
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp fresh lemon juice

Lemon Frosting

  • 100 g Solid Coconut OIl
  • 40 g Rice malt syrup
  • 15 g Coconut Flour
  • 15 g fresh lemon juice
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Cupcake Mixture

    1. Preheat oven to 180 degrees celsius and line muffin tray with paper liners. 


    2. Place coconut flour and eggs in mixing bowl. Mix 30 sec / speed 5.


    3. Add remaining ingredients. Mix 30 sec / speed 5.


    4. Pour mixture into the lined muffin tray and bake for 20-25 minutes until golden on top.


    5. Leave in muffin tray to cool for 3 minutes, then transfer to wire rack to cool completely. 

  2. Lemon Frosting

    1. Lemon Frosting: Add all ingredients into mixing bowl. Mix 20 sec / speed 3.

    2. Spread over the cooled cupcakes just before serving and top with extra lemon rind strips.


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This recipe has been adapted from 'trainerluke.com'

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These worked relatively well for me! I didn't...

    Submitted by ecorbetto on 21. July 2018 - 19:49.

    These worked relatively well for me! I didn't trust that 60g of flour was the correct measurement for the cake batter based on the below review of them turning out like frittatas so I made it 200g (I was using rice flour) and it made them a dense mixture but still quite nice. I would imagine using coconut flour it would be a slightly springier/lighter end result. Further, I added approx. 60gm of lemon juice to the icing to give it a real zing and it worked really well! Thank you for satisying my sugar free cake craving tmrc_emoticons.)

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  • These didn't work out - I did

    Submitted by SallyAddison on 20. April 2016 - 23:04.

    These didn't work out - I did use white sugar instead of rice malt syrup. They went green and consistency of an egg frittata.

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  • Nice recipe! Didn't have rice

    Submitted by thermonelly on 18. September 2015 - 20:56.

    Nice recipe! Didn't have rice malt syrup, so did it without and turned out great. I thought the frosting could do with a bit more lemon juice to give it an extra zing! Will make it again, thanks!

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